Greek Yogurt Blueberry Pancakes

Looking for the perfect breakfast to start your day? These Greek yogurt blueberry pancakes are a game-changer! Fluffy, packed with juicy blueberries, and enriched with protein-rich Greek yogurt, they’re both delicious and nutritious. Whether you’re enjoying a cozy weekend morning or a quick weekday treat, these pancakes will quickly become a family favorite.

These Greek yogurt blueberry pancakes are so easy to make using simple ingredients you already have in your kitchen.  Loaded with nutritious blueberries and Greek yogurt, these pancakes are so healthy and delicious!

Why You’ll Love Greek Yogurt Blueberry Pancakes

• Bursting with Blueberries: Every bite is packed with sweet, juicy blueberries, making these pancakes irresistible. You’ll love the balance of tartness and sweetness they bring to the fluffy pancakes.
• Protein-Rich and Filling: Thanks to the Greek yogurt, these pancakes are a satisfying breakfast option. They’re perfect for keeping you full and energized throughout the morning.
• Quick and Easy to Make: No fancy ingredients or equipment needed! You can whip these up in just 15 minutes, making them ideal for any morning.
• Customizable to Your Taste: Whether you use fresh or frozen blueberries, or substitute the Greek yogurt for another type, this recipe is highly adaptable. Plus, it works with flavored yogurts for a sweet twist!
• Perfectly Fluffy Texture: The combination of baking powder, baking soda, and yogurt creates pancakes that are airy, soft, and perfectly golden-brown.

Blueberry pancakes is one of my favorite weekend breakfasts.  I make blueberry pancakes on Saturday or Sunday mornings almost every week.

It is very easy to make blueberry pancakes from scratch.  In fact, I usually don’t even have a pancake mix in my pantry because I don’t see a use for it.  Using my easy pancake recipe, mixing the ingredients for homemade pancakes takes just 5 minutes!

As you can see on this picture, these are LOADED with blueberries.  The secret to great blueberry pancakes from scratch is not to skimp on blueberries! To me, there is no such thing as too many blueberries in the blueberry pancakes :)

Treat yourself to a breakfast of hot delicious Greek yogurt blueberry pancakes from scratch loaded with blueberries!  Fresh from the frying pan, load the blueberry pancakes onto your plate and pour maple syrup over them.  Yum!

Blueberry Pancakes Recipe With Greek Yogurt

Many pancake recipes call for buttermilk, but let’s face it – what are the odds of having buttermilk on hand in your fridge?  Greek yogurt is a much more common and popular ingredient and is a great substitute for buttermilk in pancakes! Move over buttermilk and make room for Greek yogurt blueberry pancakes!

In addition, Greek yogurt is very nutritious and packed with protein, so this is another reason I love to use it in pancakes.  More protein in pancakes makes them more healthy and filling!

Can I use another type of yogurt in pancakes?

Yes, you can use any type of yogurt in these pancakes!  If you don’t have Greek yogurt, you can substitute it with regular plain yogurt – it will work with full-fat, low-fat or fat-free yogurt.

Don’t have plain yogurt?  You can use flavored yogurt too!  If you use flavored yogurt, your pancakes will be sweeter (if that’s the case, just don’t add any extra sugar that the recipe calls for).

Can I use frozen blueberries for pancakes?

Yes, these pancakes can be made with fresh or frozen blueberries!  If you are using frozen blueberries, there is no need to defrost them – just add frozen blueberries to the pancake batter.

These only adjustment when using frozen blueberries for pancakes is extra cooking time – it takes about an extra 1-2 minutes per side when cooking pancakes as the blueberries take time to defrost inside the pancake batter.

Ingredients

• Blueberries – you can use fresh or frozen blueberries.
• Greek yogurt – adds protein to these pancakes and makes them rich and moist.
• Egg – for binding the ingredients.
• Vanilla extract – add vanilla flavor to pancakes.
• Vegetable oil – for richness, you can also use melted butter or melted coconut oil instead.
• Flour – the base of the pancake batter, for an alternative option check out my almond flour pancakes.
• Sugar – for sweetness, I used white sugar, you can also use brown sugar or honey.
• Baking soda – leavening agent to make pancakes fluffy.
• Baking powder – works together with baking soda for fluffy pancakes.
• Salt – to balance the sweetness.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Greek Yogurt Blueberry Pancakes

• Large Non-Stick Frying Pan – Ensures the pancakes cook evenly and don’t stick.
• Bowl – For mixing the batter.
• Whisk – Helps blend the wet and dry ingredients smoothly.
• Spatula – Makes flipping pancakes easy and mess-free.
• Measuring Cups and Spoons – Ensures accurate measurements for the perfect pancake batter every time.

How To Make Greek Yogurt Blueberry Pancakes

• Whisk the egg in a bowl until lightly beaten.
• Add Greek yogurt, vanilla extract, and vegetable oil, then stir until smooth.
• Mix in the dry ingredients—flour, sugar, baking soda, baking powder, and salt—until combined, but avoid overmixing.
• Gently fold in the blueberries to evenly distribute them in the batter.
• Let the batter rest for about 10 minutes to improve the texture.
• Heat a large non-stick frying pan over medium-high heat. Scoop the batter onto the pan, forming pancakes.
• Cook until you see bubbles forming and the edges look set, then flip and cook the other side until golden-brown.
• Serve the pancakes hot with maple syrup, butter, or your favorite toppings.

When to flip pancakes

Wondering how will you know when to flip pancakes?  Here’s the visual for you.

Blueberry pancake batter in the frying pan:

On the next picture below, see those tiny holes inside the blueberry pancake batter – this means the pancakes are ready to be flipped!

Serving Suggestions

• Serve the pancakes with a drizzle of maple syrup and a dollop of butter for a timeless combination.
• Top with Fresh Fruit Blueberries and a sprinkle of powdered sugar for added sweetness and visual appeal.
• Add a side of Creamy Greek Yogurt or a handful of Mixed Nuts for extra protein and crunch.
• Pair the pancakes with Low-Carb Sugar-Free Whipped Cream and a swirl of Homemade Orange Syrup for a decadent breakfast.
• Serve alongside Fluffy Scrambled Eggs, Crispy Air Fryer Bacon, or Italian Sausage links for a hearty breakfast spread.

Tips For Success

• Rest the Batter: Allowing the batter to rest for 10 minutes after mixing helps the flour fully hydrate and ensures fluffier pancakes. This step also gives the baking soda and baking powder time to activate, creating the perfect rise.
• Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can make the pancakes dense and chewy instead of light and fluffy.
• Adjust Heat as Needed: Use medium-high heat for the best results. If your pancakes are browning too quickly, lower the heat slightly to ensure they cook through without burning.
• Even Blueberry Distribution: Fold the blueberries into the batter gently to avoid smashing them. This ensures each pancake has a good amount of whole blueberries for those juicy bursts of flavor.
• Perfect Flip Timing: Wait for bubbles to appear on the surface and the edges to look set before flipping. This ensures the pancake is cooked enough to hold its shape during the flip.

Variations And Substitutions

• Use Different Yogurt: If you don’t have Greek yogurt, plain regular yogurt works just as well. You can even use flavored yogurts like vanilla or blueberry for a sweeter pancake without additional sugar.
• Try Another Berry: Substitute the blueberries with other fruits like raspberries, chopped strawberries, or blackberries for a different flavor profile.
• Make Them Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend. Ensure it’s a 1:1 substitute for the best results.
• Lower the Sugar: For a less sweet pancake, reduce or omit the sugar. This works especially well if serving with a sweet topping like syrup or honey.
• Add Some Spice: A pinch of cinnamon or nutmeg can add warmth and depth to the flavor of the pancakes.
• Go Dairy-Free: Replace the Greek yogurt with a non-dairy alternative, such as coconut yogurt, and use a plant-based milk instead of traditional dairy.
• Protein Boost: Add a tablespoon of protein powder to the batter for an even more filling breakfast. Adjust the liquid slightly if the batter feels too thick.
• Flour Alternatives: For a nuttier flavor and additional nutrients, try almond flour or oat flour. Keep in mind that these flours may change the texture of the pancakes slightly.

How to store, freeze and reheat pancakes

These blueberry yogurt pancakes taste best eaten right away, fresh from the frying pan.  However, you can still store them and reheat them later – they’ll still be yummy!

To store pancakes with the refrigerator, just put them in a storage container for leftovers and refrigerate for up to 5 days.  To reheat, just warm them in the microwave.

To freeze pancakes, put them in a freezer ziploc bag, squeeze out the air, seal the bag and freeze.  To thaw, put them in a refrigerator overnight or thaw in a microwave.  You can also reheat frozen pancakes in the air fryer!

Best syrup for blueberry yogurt pancakes

I like to serve these pancakes with maple syrup – maple flavor complements the blueberry yogurt flavor very nicely! If you are blueberry lover who just can’t get enough blueberries I also have another option for you – homemade blueberry syrup!

More Pancake Recipes

Check out these other easy pancake recipes that I have on my website – you’ll love them!

• Pancakes with chocolate chips
• Pancakes with marshmallows
• Oven pancake recipe
• Pancakes with cheese
• Pancakes with potatoes
• Pancakes with strawberries

See also:

• Greek yogurt sauce recipe
• Greek yogurt and bueberry breakfast
• Blueberry oatmeal muffins